Go Back
+ servings
Curried Peanut Sweet Potato Noodles -- Gluten Free and Vegan!
0 from 0 votes

Curried Peanut Sweet Potato Noodles (gluten free)

Author - Gena Hamshaw
Yields: 4 servings


  • 1/4 cup peanut butter substitute almond butter, cashew butter, tahini, or sunflower seed butter
  • 1/2 cup water
  • 2 tablespoons red curry paste
  • 2 tablespoons low sodium tamari
  • 1 tablespoon maple syrup or 1 pitted medjool date
  • 2 tablespoons lime juice
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ginger powder)
  • 1 clove garlic minced
  • 1-2 teaspoons coconut sesame, safflower or grapeseed oil (just enough for sautéing)
  • 2 medium sized sweet potatoes spiralized
  • 1 yellow or white onion sliced thinly
  • 1 red bell pepper pith and seeds removed, chopped into strips
  • 1/2 lb about 1 1/2 cups snow peas
  • Optional: 2-4 cups cooked jasmine rice or brown basmati rice or cooked quinoa for serving
  • Optional: Chopped peanuts and green onions for topping


  • Blend the peanut butter, water, curry paste, tamari, date, lime juice, ginger, and garlic together in a food processor or a blender until smooth.
  • Heat the oil in a wok, cast iron skillet, or large frying pan over medium high heat. Add the onion and peppers. Sautee for 5-7 minutes, or until the onions are clear. Add the sweet potato noodles and the snow peas, along with a third cup of water. Cover the skillet and let the noodles steam for about 2 minutes. Remove the cover and sautee the noodles for another 2-3 minutes, or until they're tender and the snow peas are bright green.
  • Stir in the peanut sauce and heat everything through. Serve noodles over jasmine rice, if desired, or over a bed of freshly steamed greens. A handful of chopped peanuts and green onions or cilantro makes a perfect additional topping. Leftover noodles will keep for up to three days in the fridge.